Fresh Pickled Cucumber Salad...stays in the frig up to 2 months!

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1 cup white vinegar
2-cups sugar ( I would substitute with stevia for lower carb)
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars.

Curried Potatoes and Spinach in Naan

From The Truly Healthy Family Cookbook

1/2 lb. potatoes, chunked
2 T. vegetable oil
1 c. finely chopped onion
1 T. curry powder
1 jalepeno, seeded and finely chopped
3 T. grated ginger
3 cloves garlic, finely chopped
1 lb. spinach, stemmed and roughly chopped
salt and pepper to taste

3/4 c. plain Greek yogurt
1/2 c. grated hothouse cucumber
1/4 t. cumin
1/4 c. cilantro, chopped

4 pieces naan, warmed

Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large saute pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalepeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.

In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.

To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 T. of the yogurt sauce. Wrap the naan around the spinach and enjoy!

Austrian Cucumber Salad

Trinity River Farm

Austrian Cucumber Salad

2 medium cucumbers

salt

3 T. white vinegar

3 T. olive oil

1 tsp. sugar

White pepper

1 T. minced chive, dill or parsley

Peel cucumbers. Score lengthwise and slice thinly. Put in colander, sprinkle with salt and allow to stand for 30 minutes. Put in serving dish. Add vinegar, oil and sugar. Season to taste with salt and pepper. Refrigerate two hours. Serve with chives, etc.

Variations: You can add sour cream, yogurt, garlic, or garnish with paprika.